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Evaluation of salt reduction knowledge, attitude and practice intervention in six provinces of China: a randomized controlled study
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Ning-ning PAN1, Qing LI1, Min LIU1, Yuan LI2, Pu-hong ZHANG2, Ya-min BAI1, Jian-wei XU1
Modern Preventive Medicine | 2025, 52(13) : 2379 - 2384
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Modern Preventive Medicine | 2025, 52(13): 2379-2384
Nutrition and Food Hygiene
Evaluation of salt reduction knowledge, attitude and practice intervention in six provinces of China: a randomized controlled study
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Ning-ning PAN1, Qing LI1, Min LIU1, Yuan LI2, Pu-hong ZHANG2, Ya-min BAI1, Jian-wei XU1
Affiliations
  • National Center for Chronic and Non-communicable Disease Control and Prevention, Chinese Center for Disease Control and Prevention, Beijing 100050, China
Published: 2025-07-10 doi: 10.20043/j.cnki.MPM.202409356
Outline
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Objective

To evaluate the effectiveness of salt reduction intervention on knowledge, attitudes, and practices (KAP) regarding salt intake among residents in six provinces of China.

Methods

This cluster randomized controlled trial employed multistage cluster random sampling to select residents aged 18 to 75 years from six provinces (Hebei, Heilongjiang, Jiangxi,Hunan, Sichuan, and Qinghai). A comprehensive salt reduction intervention targeting multiple populations and settings was implemented, followed by questionnaire surveys and physical examinations. Difference-in-differences analysis combined with multilevel logistic regression models was used to assess the net intervention effect.

Results

A total of 2 269 participants were included (control group: 1 096; intervention group: 1 173). The intervention significantly improved knowledge, including awareness of daily salt intake recommendations (OR=6.124), the association between high salt intake and hypertension (OR=2.652), the misconception that low salt intake causes weakness (OR=2.469), awareness of low-sodium salt (OR=1.650), and understanding of salt content on food labels (OR=2.486). Positive attitudes toward salt reduction also increased, including willingness to choose low-salt diets (OR=2.717) and confidence in maintaining low-salt diets (OR=2.067). Behavioral improvements were observed in the use of low-sodium salt (OR=1.774), reduced consumption of pickled foods (OR=1.300), and reduced intake of salty snacks (OR=1.997)(all P < 0.05). Sensitivity analyses yielded consistent results.

Conclusion

The salt reduction intervention effectively enhanced salt-related knowledge and attitudes, while promoting certain salt-reducing behaviors among residents in six provinces.

Randomized controlled trial  /  Knowledge, attitudes, and practices  /  Net effect  /  Salt reduction
Ning-ning PAN, Qing LI, Min LIU, Yuan LI, Pu-hong ZHANG, Ya-min BAI, Jian-wei XU. Evaluation of salt reduction knowledge, attitude and practice intervention in six provinces of China: a randomized controlled study[J]. Modern Preventive Medicine, 2025 , 52 (13) : 2379 -2384 . DOI: 10.20043/j.cnki.MPM.202409356
Year 2025 volume 52 Issue 13
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doi: 10.20043/j.cnki.MPM.202409356
  • Receive Date:2024-09-25
  • Online Date:2026-03-19
  • Published:2025-07-10
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  • Received:2024-09-25
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    National Center for Chronic and Non-communicable Disease Control and Prevention, Chinese Center for Disease Control and Prevention, Beijing 100050, China
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表12种不同金属材料的力学参数

Family
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Number of
genus
种数
Number of
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Percentage of
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种数
Number of
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鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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